Cocinando al Fin del Mundo / Cooking at the End of the World, Volume II

Coco Pacheco (Jorge Pacheco Zapater); Miguel Etchepare

ISBN 10: 956299838X / ISBN 13: 9789562998383

Published by Coco Pacheco, 2005

About this Item

Coco Pacheco, Published 2005. Hardcover, 166 pp.; 31 cm; text in Spanish and English in parallel throughout; illustrated with full-page and full-bleed color food and landscape photography by Miguel Etchepare. In Very Good condition with a Very Good dust jacket. Slightly oversized (23.5 x 30.5 cm) pictorial paper over boards, the cover image repeating the dust jacket design. Mild shelf and edge wear to covers. Binding tight. Pages clean and unmarked. Pictorial dust jacket composed as the Chilean flag: a red field of king crab, a blue panel holding a star-shaped white plate set on water, and a white panel with the chef in his whites. Light rub and a short crease at the upper front panel, otherwise bright. Now in an archival quality (removable) Brodart cover.Chilean seafood from the far south, by the man who put it on white tablecloths. Jorge "Coco" Pacheco grew up on Tenglo, an island off Puerto Montt, learning the water from the artisanal fishermen there; he came back to Santiago at seventeen, worked his father's stall in the Vega Central selecting fish coming up from the south, and in 1975 opened Aqui Esta Coco in Providencia. It became the reference point for Chilean haute cuisine of the sea, a 3,500 square meter landmark on La Concepcion that ran for forty-five years, survived a fire in 2008 and closed for good in 2020. This volume, issued in 2005 for Pacheco's thirtieth year, is its record at full strength.The subject is what the Humboldt current gives up and almost nobody outside Chile cooks: picorocos, wild oysters, locos, red congrio, merluza austral, salmon roe. Pacheco credits the mapuche, pehuenche, huilliche and ona sources of these foodways directly, and a closing glossary of Chilean products decodes the ingredients for an outside reader. Every recipe runs in Spanish and English on the same spread, so the book is fully usable without Spanish, and Etchepare's photography, mostly full-bleed and shot close, is the reason the book is bought as often for looking as for cooking.Contents: El mar de Chile, Mi primer Motivo / The Sea of Chile, My Original Passion; El Restaurante "Aqui Esta Coco"; El Libro: Fe de Vida / The Book: A Testament to Life; Rumbo al Sur! / Heading South!; Aperitivos / Appetizers; La Lancha Chilota / The Chiloe Sloop; Entradas / Starters; Sopas, Guisos y Platos Principales / Soups, Stews and Main Courses; Glosario de Productos Chilenos / Chilean Products Glossary.

Seller Inventory # 20260711020

Bibliographic Details

• Title: Cocinando al Fin del Mundo / Cooking at the End of the World, Volume II
• Publisher: Coco Pacheco
• Publication Date: 2005
• Language: Spanish
• ISBN 10: 956299838X
• ISBN 13: 9789562998383
• Binding: Hardcover
• Condition: Very Good
• Dust Jacket Condition: Very Good
• Weight: 46 ounces
• Seller catalogs:
  • General Non-Fiction

About this title

Synopsis

Quebecor World Chile SA [Published date: 2005]. This is Cooking at the End of the World, Volume II, Coco Pacheco: Thirty Years' Experience Cooking. Hard cover, 166 pp. Bilingual text, Spanish and English. Contents include: The Sea of Chile my Original Passion; The Restaurant 'Aqui Esta Coco"; The Book: A Testament to Life; Heading South; Appetizers; The Chiloe Sloop; Starters; Soups, Stews adn Main Courses, Chilean Products Glossary. Full color photography throughout. [From back cover] "Cooking at the End of the World, volume II, is a culinary adventure that explores and reviews the nobility of the products of sea and land from the austral zone of our country. The authentic and captivating flavors that tell about the patrimonial lineage of the Chilean cuisine, placed in the middle of overwhelming landscapes, and inherited from the instinct, taken and master of our native cultures. An art made of sea and fire, where machos, pehuenches, huiliches and onas have brand a visionary impression, encouraged by respect, care, preservation, and the wise use of our native raw materials like red kingklip, kelp, wild oysters, sea squirt, Chiloeâs garlic covers, merquen⦠I dedicate my thirty years of gastronomic experience in fish and sea fruits to this prolific and exclusive legacy. To this Chilean cuisine of genuine identity, history and ethnicity full of traditions; we wan tot recover and reveal to the world with pride.